On a recent trip to Mexico, we stayed at an all-inclusive resort called Bahia Principe near Tulum. One of my favorite parts of the trip was going to their amazing restaurants, Arlequin and Don Pablo’s. They are a MUST if you go there.

At these restaurants I was introduced to lovely pink peppercorns. These are a bit of a misnomer as they are not actually peppercorns. They are dried berries from the Schinus terebinthifolius plant. Once I got past my initial assumption that they were dried lady bugs, I fell in love.

This spice can be ground or served whole. It has a delicate flavor that balances a little bit of spice with a little bit of sweet. It is wonderful when mixed with citrus, particularly lemon, or dry white wines. It also makes a perfect foil to creamy, rich foods, such as cream cheese or an Alfredo sauce.

There was a little bit of controversy over this spice, and for a while said to be toxic by the FDA. The berry comes from a plant that is related to a pest species in the Southern US, called Brazilian Pepper or Florida Holly. Some people may have alergic reactions. Therefore, it’s good to know who you’re serving this to, and if they have any alergies to things like poison ivy. I’ve used about 10 for one serving and felt fine. Enjoy in moderation, but definitely enjoy.